A dairy product produced by bacterial fermentation of milk.
I've been eating so much of the stuff that I've gone back to making my own.
It's so easy to do . Outlay is cheap: the cost of the milk.
So if yogurt is your staple: Make it yourself.
All you need is a cooking thermometer. There are sight and feel methods but they aren't reliable unless you are well practiced.
For me now, yogurt making is routine. Every few days given my consumption.
- Simmer the milk to 82 C (180 F) while stirring.
- Let milk cool to 43 C (110 F).
- Add two tablespoons of already made yogurt.
- Cover the container. Keep warm and insulated overnight. I use my cooking bags but any insulated container or sleeping bag/dooner like cover would do.
For some reason this is called "Greek"yogurt if you strain off the whey . But you really needn't bother.
I have yogurt smoothies for lunch. My preferred blend are either with pawpaw or berries. You can suit yourself.
For Lassi stir to a smooth blend one part chilled water to two parts yogurt. I sometimes use chilled green tea instead of water.
For making curries -- and I prefer yogurt based North Indian curries to their southern cousins made on coconut milk -- follow these tips to prevent curdling if it becomes a problem.
I also use plain yogut as a condiment with köfte meats, roasts and tomato dishes like Sicilian Caponata. There is also a large range of Middle Eastern sauces which are yogurt based.
So for drizzling or dipping, or salad tossing you can do a lot with fermented milk.